How to Cook Jicama Vegetable

Boiled Jicama

Jicama cook relatively quickly and as it
is delightful served raw, it rarely needs parboiling. If the jicama is
to be dressed with a sauce of some kind after cooking, it can simply be
boiled first. Fresh tomato sauce or a little pesto can be good. Or top
simmered jicama with a little fiery hot fresh salsa.

For six servings, place 11/2 pounds peeled and cup-up jicama in boiling,
salted water to cover. Boil until tender but not falling apart, 8 to 10
minutes. Drain.

Steamed Jicama

Steam peeled and cut-up jicama in a
steamer basket, until tender, 8 to 12 minutes, depending on the size of
the cuts.

Microwaved Jicama

Jicama is easy to cook in the microwave.
Arrange 1 pound of cut-up jimaca in a microwave dish. Add 1/4 cup water,
cover, and vent. Microwave on high for 4 to 5 minutes. Let stand 3 to 4
minutes before uncovering.